Abstract
In last decades, the antibiotic resistance is considered one of the essential problems.
Therefore, uses of waste agricultural products such as pomegranate peel have drawn
attention to be used as an effective preservative in food industry. Ethanolic extract of
pomegranate peels (Naderi and Mallas) were prepared. Then, the antibacterial effects
on two foodborne pathogens (Staphylococcus aureus and Salmonella typhimurium) in
meat broth and TSB media at two temperatures levels (4 °C and 15 °C) during storage
were investigated. The Minimal Inhibitory Concentration (MIC) values of Naderi and
Mallas cultivar for Staphylococcus aureus and Salmonella typhimurium were
measured 15.62 and 62.5 mg/ml, and 19.5 and 64.5 mg/ml respectively. The
Minimum Bactericidal Concentration (MBC) of Naderi and Mallas cultivar were
evaluated 125 and 130 mg/ml for both bacteria. All concentration of Mallas and
Naderi Pomegranate Peel Extract (PPE) in meat broth at 4 °C and 15°C inhibited
Staphylococcus aureus growth. It was reported that PPE was less effective in
decreasing the S. typhimurium growth compared to the S. aureus. Naderi cultivar
showed better effects on bacterial inhibition in compared to Mallas cultivar.
According to achieved results, it could be suggested to use the ethanolic extract of
pomegranate peel as a useful preservative against foodborne bacteria in the food
processing industry.
Marzieh Tadi, Hamdollah Moshtaghi Boroujeni, Mahmoud Rafieian-kopaei, Elham Khalili Sadrabad. (2020) Inhibitory effects of ethanolic extract of two Iranian pomegranates peel cultivars on Staphylococcus aureus and Salmonella typhimurium, Asian Journal of Agriculture and Biology, Volume 8, Issue 3.
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